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All groups → All products → Sweets → Sweets glazed with chocolate glaze → Candy with cream bodies → №098 "Red Moscow" → No. 098 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: №098 "Red Moscow" No. 098

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 206.9 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.1 54.07 53.58 34.47 18.64 48.15 26.03 
Roasted almond kernel97.5 51.23 49.95 55.90 28.64 2.60 1.33 
Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 47.24 34.95 8.57 4.05 44.56/11.39 21.05/5.38 
Granulated sugar99.8543.72 43.66 —   —   99.75 43.61 
Cocoa-butter [cocoa butter]100.0 8.09 8.09 100.00 8.09 —   —   
Sign up97.4 6.60 6.43 48.97 3.23 0.99 0.070
Powdered sugar99.854.19 4.18 —   —   99.80 4.18 
Cocoa powder [Skurikhin]95.0 4.19 3.98 15.00 0.63 2.00 0.080
water—  2.93 —   —   —   —   —   
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 2.69 2.26 82.50 2.22 —/0.80 —/0.020
Sign up100.0 0.0930.093—   —   —   —   
Vanillin—  0.067—   —   —   —   —   
Total207.17 31.66 65.50 48.26 99.86 
Output in finished product97.0 200.75 30.7  63.47 46.8  96.77 
Mass fraction by dry matter200.75 31.6  63.47 48.2  96.77 
To the aqueous phase94.0  
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